Climate change is not only stressing crops through extreme heat, drought, and flooding, but it’s also reducing their nutritional value. A study presented at the Society for Experimental Biology’s Antwerp conference found that elevated temperatures and CO₂ levels, while sometimes promoting larger leafy greens like spinach, kale, and arugula under moderate conditions, consistently diminished key nutrients, including calcium and antioxidants, and under more extreme scenarios hindered both growth and nutrient density. Higher CO₂ can even increase sugars in crops while further depressing essential minerals. The research highlights that food quality, not just quantity, is at risk, underscoring the need for resilient agricultural systems that prioritize both yield and human health.

Source: Eco Watch